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ratatouille
Ratatouille ( ; ) is a traditional French Provençal stewed vegetable dish, originating in Nice. Though referred to commonly as ''ratatouille niçoise'',〔Ratatouille. ''Oxford English Dictionary'', 2nd edition (1989)〕 ratatouille is popular among the entire Mediterranean coast as an easy summer dish.〔Scotto, E., and Marianne Comolli. "Vegetables: A Garden of Eden." ''France, the Beautiful Cookbook: Authentic Recipes from the Regions of France''. San Francisco: Collins, 1989. 195. Print."〕 It is typically prepared as a stew with each vegetable being sautéed to enhance their flavors before being layered into a baking dish and baked for several minutes to complete the cooking process. Greek cuisine knows it as tourlou or tourlou tourlou, or by its Turkish name, briam.
== Origin ==
The word ''ratatouille'' comes from Occitan ''ratatolha'' and the recipe comes from Occitan cuisine. Ratatouille originated in the area around present day Provence and Nice; the Catalan ''samfaina'' and the Majorcan ''tombet'' are versions of the same dish.〔(Jill Dupleix, Timesonline )〕 The southern Italian ''ciambotta'' is a related spring vegetable dish.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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